Maple + Pumpkin Mini Loaves Infused with Dried Cordyceps
Nothing says autumn vibes like a little cooking with pumpkin! Sweetened with a rich maple flavour, and boosted with the incredible benefits of Cordyceps mushrooms - these moist Maple + Pumpkin Mini Loaves are the perfect dessert, midday pick me up or breakfast on-the-go!
Autumn baking can be the perfect calming and homely weekend activity - setting yourself up with nutritious treats for the week ahead.
Created by nutritionist Lisa, these Maple + Pumpkin loaves are super-powered with the natural goodness of Dried Cordyceps Mushrooms - known to support immune system function, promote balanced energy levels & even boost athletic performance (plus more!).
While there’s endless ways to enjoy this mushroom (think teas, broths or salads) - here we’ve popped it into a baked good for a sweet treat.
Ingredients:
400g grated pumpkin
2 ripe bananas
2 tsp @brightvalleymushrooms dehydrated cordyceps
5 dates
2 cups of wholemeal flour
1/2 cup plant milk
1/3 cup maple syrup
2 tsp cinnamon
1 tsp vanilla paste
2 tsp baking powder
1/2 tsp salt
Optional: coconut yoghurt, extra cordyceps & calendula petals for serving.
Method:
Preheat the oven to 180 degrees celsius.
Add the dehydrated cordyceps to a spice grinder (a NutriBullet or mortar + pestle will also do
the trick!) & blitz into a fine powder.
Add the cordyceps powder & dry ingredients to a bowl, and mix well.
Soften the dates in a little hot water, then add to a food processor along with the pumpkin,
bananas, maple syrup, vanilla & plant milk - and blend until a smooth consistency.
Fold the dry ingredients through the pumpkin mixture, and divide the mixture evenly into your
baking tray/s.
Bake for 20-25 mins, until the tops begin to brown slightly & the loaves spring back when
pressed gently.
Allow to cool for 5-10mins, serve warm with coconut yoghurt & a drizzle of maple.
